Herbes de Provence Scones with Cream Cheese, Figs and Agave
Servings: 6 Medium Scones
These scones are an easy and fast addition to any brunch or breakfast. The balance of savory and sweet is sure to please everyone at the table.
Ingredients:
3/4 Cup Almond Milk
1 Tsp. Apple Cider Vinegar
1 1/2 Cups Flour
1 Tbsp. Baking Powder
1/4 Tsp. Salt
1 Tbsp. Herbes de Provence (
1/8 Cup Sugar
1/4 Cup Vegan Butter
1 Tbsp. Coconut Oil
1 Tsp. Vanilla Extract
Preparation:
1. Preheat the oven to 375 degrees F. Prepare your baking sheet by lightly coating it with non-stick coconut spray oil. Combine the almond milk and the apple cider vinegar in a small bowl and set aside.
2. Meanwhile, combine the flour, baking powder, salt and herbes do provence in a medium cooking bowl. Be sure to mix well as to avoid any clumps of baking powder in the scones. Add the butter in slivers and mix until the dough becomes small clumps.
3. In the center of the dough, pour in the milk/vinegar, coconut oil and vanilla. Mix until the dough becomes moist. Be careful not to over mix as this will lead to the formation of gluten, making the scones more chewy rather than the crunchy on the outside, soft on the inside, texture that we're looking for. Divide the dough in half, then each half into thirds and place on the baking sheet. You can form each piece into a triangular shape or just place it on the sheet. Either way, they taste delicious.
4. Bake the scones for 18 minutes, until the tops are slightly golden and a toothpick inserted into the center comes out clean. If the toothpick comes out with dough, return the scones to the oven and let them bake for another 2-4 minutes.
5. Allow scones to cool for a few minutes, then top with vegan cream cheese (we prefer garden herb), fig halves, and drizzle with agave nectar. Enjoy with a big cup of coffee or tea and you're off to a great start to the day! These scones also keep well, so store left overs in an airtight container for another time :)
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